Cranberry Cheesecake Recipe

I love making this festive Cranberry Cheesecake during the holiday season. It has a spiced crust and a creamy orange infused filling topped with cranberry sauce and sugared cranberries. This classic American dessert works perfectly for Thanksgiving or Christmas gatherings.

I am a big cheesecake fan, and over the years I have shared quite a few versions on my blog, from a classic best pecan pie cheesecake to a pumpkin cheesecake recipe. For this Cranberry Cheesecake Recipe, I stick with fresh fruit to create bold flavor, great texture, and that bright color I love, similar to how I make my creamy strawberry cheesecake that my kids always ask for again.

Since we love cranberries so much in my house, I wanted a cheesecake to serve during the holidays that includes all the flavors that remind me of Christmas. I blended cranberries and oranges for the sauce and mixed cinnamon and nutmeg into the crust, then finished it with sugared cranberries on top for a sweet and tangy contrast. Each slice brings together classic warm flavors that work really well together, and I highly recommend trying this recipe if you want to impress your guests during the holiday season.

Why you will love this recipe

• Perfect flavors for the holiday season: With cranberries, oranges, cinnamon, and nutmeg, this cheesecake is amazing for Thanksgiving, Christmas, and any other holiday parties and celebrations.
• Don’t worry about cracks: Since my cheesecake recipe is topped with cranberry sauce and sugared cranberries, the topping hides any imperfections from baking. Easy-peasy!
• Dress it up: I mean, the cake is already pretty with its cranberry sauce topping and sugared cranberries so it will not take much to dress it up for a celebration like a birthday party or anniversary.
• Freeze it for later: I think this cheesecake tastes best when enjoyed fresh, but it also freezes well for up to 3 months. I wrap it tightly in plastic wrap and place it in a freezer bag to keep it protected.

What you will need

For the crust:

• Crust base ingredients: I combine graham cracker crumbs with white granulated sugar and melted unsalted butter to create a sturdy sweet crust.
• Warm spice blend: I mix cinnamon and nutmeg into the crust for a classic holiday taste.

Filling:

• Creamy ingredients: I use full fat brick style cream cheese with white granulated sugar and room temperature eggs to create a smooth rich filling.
• Sour cream and flour: I add sour cream and a small amount of all purpose flour to keep the cheesecake creamy and stable.
• Flavor boosters: I mix in pure vanilla extract and fresh orange zest to brighten the filling.
• Cranberry layer: I swirl in cranberry sauce made from fresh cranberries for bold flavor and color. Homemade cranberry sauce works best for texture and taste.

Sugared cranberries:

• Coating ingredients: I use fresh cranberries with white granulated sugar to create a sweet crunchy coating.
• Simple syrup base: I combine fresh squeezed orange juice with water to help coat the cranberries evenly.

How to make

Preheat and prepare: I set the oven to 325 degrees F, place the top rack in the middle oven slot, and butter a 10 inch springform pan before starting.

Make the crust: I add all of the crust ingredients to a large bowl and stir until everything is evenly mixed. Then I press the mixture firmly into the prepared pan using the bottom of a measuring cup or my fingers.

Chill: Then it goes into the fridge to chill for 30 minutes. Once it is chilled, I cover the bottom and sides with foil to keep the water out during the water bath.

Beat the cream cheese: Next, I beat the cream cheese on medium-low with an electric mixer until light and fluffy. Then, the sugar and flour are added as I continue to beat.

Add the eggs: The eggs are added one at a time, mixing well after each addition. Then, the sour cream, orange zest, and vanilla are added and combined, scraping the sides as needed.

Fill the pan: I pour the cheesecake batter into the prepared pan and spoon the cranberry sauce over the top. Then I spread it gently with a knife to create an even swirl.

Bake the cake: Now, I put the cake pan into a large roasting pan and fill it with enough hot water to reach halfway up the side of the springform pan. Then, it bakes for 40 to 50 minutes.

Check: I check it after 40 minutes to see if it is done. If the edges are puffy and a small area in the center giggles slightly, it is done. Then, I prop open the door and turn the oven off for one hour.

Remove and cool: After an hour, I remove the cheesecake and put it on a cooling rack for two hours. Before it goes into the fridge to chill overnight, I run a butter knife around the edges to loosen it.

Coat the cranberries: The next day (just before serving), I heat the water, orange juice, and half a cup of sugar in a pot over medium heat until it is dissolved. Then, the cranberries go in and get tossed until coated. I remove them and place them on parchment paper spread out in a single layer to cool for 15 minutes. After they cool, I toss them in the rest of the sugar before arranging them on the cheesecake to serve.

Expert tip

Choose the best cranberries

I always pay close attention when buying cranberries for this cheesecake since the wrong ones can taste bitter and dull the flavor. I look for berries that are firm shiny and deep red since they taste better and look great in the dessert, and I skip anything soft shriveled or bruised. When they are in season from early fall through mid November I like picking them up at a local farmers market where I can see the quality up close, and outside of that window I use frozen cranberries that have been thawed.

More tips to consider:

• I always make sure all my ingredients are at room temperature before starting any cheesecake so the batter mixes smoothly and bakes evenly.
• I avoid using fat free or low fat ingredients since they can cause a watery cheesecake, and I am careful not to overmix the batter.
• If I worry about extra moisture, I place the water bath on the bottom oven rack or set the springform pan inside a larger pan instead of relying only on foil wrapping.
• When the crust comes out too hard, I know it usually means I pressed it too firmly or used too much butter, so I adjust that the next time.

Recipe variations and add-ins:

• Extra cranberry boost: I chop about 1/2 cup fresh cranberries and fold them into the batter or swirl in 1/2 cup cranberry sauce. This adds more tart flavor and color.
• Cookie crust swap: I use about 2 cups crushed Oreo cookies instead of graham crackers for the crust. The kids really enjoy this change and different Oreo flavors work well.
• Candied orange pop: I sprinkle about 1/4 cup chopped candied orange peel over the top.
• More fruit mix: I add about 1 cup finely chopped apples or pears to the filling. They blend well with the cranberries and keep the texture balanced.
• White chocolate finish: I drizzle about 2 tablespoons melted white chocolate over the chilled cheesecake. This adds a sweet finishing touch for serving. My favorite!

Serving suggestions:

I like serving this cranberry cheesecake with a big scoop of vanilla ice cream when I want a more filling dessert. On days when I want something lighter I add a dollop of my homemade whipped cream instead. For wine pairings I usually reach for a glass of Poulsard California Zinfandel or Beaujolais which all pair nicely with the cranberry and orange flavors.

This cheesecake works really well after a holiday dinner like cranberry orange turkey breast since the flavors carry through the meal in a simple way. I also love serving it after bacon wrapped pork tenderloin which keeps the menu cohesive and makes hosting looks easy and planned.

How to store leftovers:

• Refrigerate: I store the cranberry cheesecake in a sealed container in the fridge for up to 4 days so it stays fresh.
• Freeze: I wrap the cheesecake tightly in foil and place it in a freezer safe container. You can froze for up to 3 months.
• Defrost: I thaw the cheesecake overnight in the refrigerator for the best texture and flavor before serving.

Frequently asked questions

More recipes with cranberries: